Chicago's Homaro Cantu was a leader in the molecular gastronomy movement; many called him a magician in the kitchen. Despite his praise, he took his life in April 2015.

“It's a very hot and cold business. You can be the hottest restaurant in town and then in one year no one wants to eat at your place,” said the California chef.

Chef Stone added that success in the business is difficult to achieve.

“An average chef might make $50,000-a-year. The average restaurant costs a million to open. How does he do that? So he's usually heavily in debt. You either succeed or fail. There is no in between,” he said.